Bourbon Cream Steak (Print Version)
# Ingredients:
01 -
Two New York strip or ribeye steaks, about an inch thick.
02 -
A couple of tablespoons of olive oil.
03 -
Salt and black pepper for flavor.
04 -
Two tablespoons of butter, used for the meat.
05 -
A pair of smashed garlic cloves.
06 -
Sprigs of rosemary or thyme, fresh is best.
07 -
A quarter cup of bourbon.
08 -
Three cloves of garlic, finely chopped.
09 -
One tablespoon of butter for the sauce.
10 -
Heavy cream, about a cup.
11 -
A tablespoon of Dijon mustard.
12 -
A teaspoon of Worcestershire sauce.
13 -
Cayenne pepper, about a quarter teaspoon.
14 -
Grated parmesan, a quarter cup.
15 -
Chopped fresh parsley to top things off.
# Instructions:
01 -
Dry off your steaks with a paper towel and season generously with pepper and salt. Warm up oil in a cast-iron pan on medium-high heat.
02 -
Cook the steaks for 3–4 minutes on each side. Add smashed garlic, butter, and herbs to the pan, spoon melted butter over the steaks. Set them aside covered in foil to rest.
03 -
In the same pan, sauté minced garlic in butter until it smells amazing. Pour in bourbon and let it bubble to burn off the alcohol.
04 -
Mix in cream, Worcestershire sauce, mustard, cayenne, and seasonings. Let it simmer until thickened, then fold in parmesan cheese.
# Notes:
01 -
Pick a smoky bourbon for deeper taste.
02 -
Sirloin works as a great alternative cut.
03 -
Pairs perfectly with roasted veggies or potatoes.